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L’Anima is excited to be participating in the first ever London Restaurant Festival, taking place across London from Thursday 8th until Tuesday 13th October. Special 2 course lunch and dinner festival menus (£25 for lunch and £40 for dinner) will be offered in the restaurant beside our a la carte menu. As part of the inaugural London Restaurant Festival, one of the most sought after events are the pop-up restaurants in the London Eye.

For each night of the festival, after the Eye closes to the public, one of the capsules will be become a ten seat restaurant for one night only featuring some of London’s greatest chefs and restaurants. Please find the schedule here.

All is happening so fast. Two New video are out already and Francesco is teaching us all about emosion & parsley.

As we all know perfection is achieved through the smallest of details. and this time Francesco shows how much content can be put in those. In an almost scientific approach we can now understand how can a creamy texture be created with no dairy involved.

But I should let the maestro speak for himself below.

Second video tries to explain what parsley brings to the party and which type will work best with the vongole.

Please remember to send out tweets that explain why YOU are in love with Vongole and could end up in our private dining room with your plate full.

Well after all the hype and commotion it is nice to say we’re finally done. It seems much longer but it’s only been a week since this site first went live. The expectation was there but I never thought that so many people would get involved, browse the pages and vote.

First of all a huge thank you to all those involved. To Dan Coward (@bibendumwine) & Rob McIntosh (@thirstforwine) who both helped to pick up my strange idea and then shape it to something someone other than myself could understand. To Denise Medrano (@thewinesleuth),Anthony Rose (@antrose33),Jamie Goode (@jamiegoode) & Douglas Blyde (@douglas_blyde) who were all kind enough not only to give us some of their precious time but also to promote and blog about the event. A special thank you to Francesco Mazzei who supported me and helped all this come true.

And obviously I am grateful to every single one that clicked in, showed interest and had fun with our project as much as we did.

Big congrats to the BIG winners of the week team 3

This has been such an extraordinary week that my head is filled with new thoughts for future projects. I have learned so many things through being involved in the process. Tasting with more experienced tasters is important. Although I might disagree with some of their conclusions, their views are important. I got a different angle to that which I’m used to getting on my own. This will undoubtedly affect my future choices.

Updates on further thoughts and new projects will be found here as soon as I make up my mind!